September 13, 2012 Biscuit Sugar Rings Ingredients: Margarine 135 grams Sugar (white) 135 grams Egg

Egg 1 Wheat flour 8% protein (normally AP flour) 200 grams Baking powder 3 grams Vanilla 1 gram Almond sliced 100 grams Utensils: ***NOTE: all utensils have to be clean and dry 7 containers 1 cookie sheet Whisk Plastic scraper Mixer Spoon Methods: 1. Gather the ingredients and put each one into each individual bowls. 2. Bowl 1: a. Shift flours, baking powder, and vanilla 3. Bowl 2: a. Margarine, sugar beat for a few seconds at level 1 then level 2 b. Add eggs - beat evenly at level 3 c. Turn off and flour, baking powder, and vanilla mix at level 1(not too l ong) 4. Take out and knead (add flour as needed) into one nice smooth ball. Wra p it up and put into refrigerator for about 8 hours. 5. Preheat the oven to 170 degree C 6. Oiled the cookie sheet and very lightly flour the cookie sheet. 7. Divide into small portions, rolled into circle, slightly flatten and pla ced on cookie sheets 8. Baked for about 20 minutes 9. Check for doneness. 10. Take out and let rest on a rack for 15 -30 minutes NOTE: 1. 2. 3. 4. Make sure all ingredients do not include extra sugar or salt. Eggs should be washed and dry before using. For cleanliness purpose Note: Egg of 50 grams = 30 grams of egg white and 20 grams of yolk Total beating time is around 2 minutes